Boil the chicken breast and shred it.

In a skillet, heat 1 tablespoon of oil and sauté the tomatoes with 1/4 of the onion and the garlic cloves until they are soft and slightly roasted.

Blend the tomatoes with the water and chicken bouillon cube.

In another skillet with a little oil, sauté the remaining 1/4 onion, then add the tomato sauce. Cook for about 5 minutes and set aside.

In another skillet, add a little oil and lightly fry each tortilla just until softened. Set aside.

To serve: Place a fried tortilla on a plate, add some shredded chicken, and roll it up. Arrange 4 or 5 on the plate, top each with a slice of cheese, and pour the hot tomato sauce over them so the cheese melts. Enjoy!